Baked Chicken and Vegetables

Who doesn’t like to make an effortless meal? One you can just throw the ingredients together in the oven and forget about until it’s ready. This Baked Chicken and Vegetables requires minimum effort. It’s so simple Continue reading “Baked Chicken and Vegetables”


Avocado Omelette

I have been eating 1/2 an avocado with bread, egg or as part of a smoothie for the past 7 days and will be eating it for another 21 days as part of the 28-Day Shrink Your Stomach Challenge. As such, I have quickly come to learn that avocados can be very versatile Continue reading “Avocado Omelette”

Avocado on Toast

It’s Cinco de Mayo today…Happy Cinco de Mayo!!!  I have been eating avocados for breakfast ever since Sunday as part of the 28-Day Shrink Your Stomach Challenge so it was only befitting for me to share an avocado recipe. Here you go…

Ingredients, Serves 2

1 Ripe Avocado, pitted and mashed
¼ Black Pepper
¼ Smoked Paprika
1 tsp Mustard
2 Slices of Whole Wheat Bread


In a bowl, mix the avocado, black pepper, smoked paprika and mustard together. Toast two slices of bread and put the avocado spread on the toast bread. This is so effortless and tasty. Serves 2 people. Happy Cinco de Mayo!!!



Oven Baked Chicken and Sautéed Spinach

Chicken and spinach are one of my favourite combos. Spinach is packed with iron and chicken is well…yummy. I made this a while ago and have recreated it several times. I found the recipes and thought I would share the recipe as I am currently on a 28-Day Challenge and think it works well with the plan. You could have this with Quinoa, Farro or enjoy as is. Here’s the recipe…

Chicken and Spinach


8 Chicken Drumsticks (or 4 chicken breasts)
200g Spinach
1 Red Bell Pepper
½ Orange Bell Pepper
1 Garlic Clove
1 Yellow Onion
1 tbsp Olive Oil
1 Maggie Cube
1 Knorr Cube
½ tsp Curry Powder
½ tsp Thyme
1 tsp pepper flakes
Pinch of salt (optional)

Chicken Drumsticks Method

Marinate 8 chicken drumsticks Knorr cube, curry, thyme and salt. Allow to marinate for an hour before putting it in the oven at 425F for 45 minutes or until cooked.

Sautéed Spinach Method

Spray frying pan with about 1 tablespoon of olive oil, add diced onions and stir fry for about 2 minutes. Next add bell peppers, garlic, pepper flakes and half a Maggie cube, allow to simmer for a further 3 minutes. Finally add 200g spinach to the mixture with the remaining half of the Maggie cube and stir fry until sautéed evenly, this should take about 5 minutes.

Grilled Chicken Salad

Believe me when I say this is one of the simplest and healthiest salads to make and it is ever so tasty and filling.



12 oz Spring Mixed Leaves
½ Pint Grape Tomatoes
4 tbsp of Vinaigrette
2 Chicken Breasts
2 tsp smoked paprika
Salt and Pepper


Season chicken with smoked paprika, salt and pepper. Grill in George Foreman Grill for 9-12 minutes.

In a large bowl, mix spring mixed leaves, grape tomatoes and vinaigrette.

Place chicken on top or dice and mix with salad. That’s it.

Grilled Chicken Salad


Orange Mango and Banana Smoothie


I made this smoothie after a visit to the dentist. The dental nurse said I couldn’t eat anything until the numbness wore off but in the meantime I could drink a smoothie. The thing is I hadn’t had breakfast and the dentist had given me double shots of anaesthesia, yes a double shot – because my senses don’t numb easily, this always happens. I don’t know why. Anyway, since I didn’t have breakfast, I was hungry so I needed some nutrients and good calories in me asap! This smoothie was the perfect pick me up, it was revitalising and full of Vitamin C and Vitamin B6 which are great for wound repair, growth of new tissue and collagen production, which was what I needed after a trip to the dentist :-). So if you need a good pick me up for the mornings, this is it.


1 large orange
1 mango or 8 mango chunks
1 frozen banana
1/2 cup Greek strawberry yogurt
4-5 ice cubes


Peel the skin of the orange and the mango if you are not using mango chunks. In a powerful blender/mixer, add yogurt, orange, mango, frozen banana and ice cubes, blend until smooth. Serves 2.

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Take a ‘Pic and Eat’

When you make or get served nice looking food, don’t you just want to take a picture before eating the food? I do! Yes, I am one of those people who stops to take a picture of my food before eating it. I want to remember and go back to that good memory even chance I get!

I love eating and also love cooking, in fact my love for cooking was born out of my love for eating. The recipes I create are influenced by my upbringing, you see I was born in Nigeria where I grew up, moved to UK when I was a teenager and then relocated to the States when I got married. My recipes can therefore best be described as a fusion of American, British and Nigerian cooking.

As I started getting older and wiser :-), I started taking my health more seriously. This meant paying attention to the ingredients used, the way it was cooked and how it was eaten. I also found myself sharing recipes with others to also encourage them to be healthy and what better way to share it than making it easily accessible online for the world!  My passion for being healthy and sharing healthy recipes is the reason for creating Pic and Eat.